Head Chef

The Head Chef reports to the leads and manages all culinary operations to deliver exceptional dining experiences aligned with the standards of a luxury safari lodge. This includes innovative menu development, kitchen team leadership, operational efficiency, hygiene compliance, and financial performance, while upholding the brand's values and guest experience promise.

Candidate requirements;

• Formal Chef qualification (Diploma or higher).
• Minimum 5 years in a similar Head Chef role, preferably in a luxury lodge or fine-dining setting.
• Excellent time management and ability to work under pressure.
• Demonstrated experience in menu design, budgeting, and team development.

• Lead and train the kitchen team to deliver consistent, high-quality meals in line with lodge and brand expectations.
• Design and implement seasonal, innovative, and globally inspired menus that reflect both local culture and guest preferences.
• Ensure strict portion control and presentation consistency to meet fine dining standards.
• Oversee food preparation, ensuring efficiency, hygiene, and attention to dietary and allergy requirements.
• Conduct quality checks on food taste, appearance, and service timeliness.

• Engage with guests to understand preferences, gather feedback, and accommodate special dietary requirements.
• Ensure guest meals (plated and buffet) are presented beautifully, in keeping with luxury lodge aesthetics.
• Collaborate with Front of House and Management to personalise culinary offerings based on guest profiles.
• Proactively manage guest complaints, preferences, and feedback loops to continuously improve.

• Identify high-potential team members and mentor them for future growth within the MORE group.
• Implement training plans using internal and external trainers; maintain a culture of continuous development.
• Conduct quarterly performance appraisals with meaningful feedback and action plans.
• Enforce discipline and maintain professional standards in line with company HR policies.

• Assume full responsibility for all kitchen stock, wastage, variances, cost control, and reporting.
• Ensure daily, weekly, and monthly food costs meet budgetary targets without compromising quality.
• Conduct accurate stocktakes and ensure compliance with procurement and inventory policies.
• Prepare annual departmental budgets and monitor monthly performance against forecast.

• Enforce hygiene and HACCP protocols across all kitchen operations.
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  https://www.executiveplacements.com/Jobs/H/Head-Chef-1243835-Job-Search-12-02-2025-04-09-46-AM.asp?sid=gumtree